Ingredients
- 1 tbsp (15 ml) olive oil
- 8 ozs (225 g) cremini mushrooms, chopped
- 1 small onion, finely chopped
- 4 eggs
- 6 egg whites
- 1 tbsp (15 ml) Gourmet Garden Basil Stir-In Paste
- 1 tsp (5 ml) Gourmet Garden Parsley Stir-In Paste
- 1 tbsp (15 ml) Gourmet Garden Garlic Stir-In Paste
- 1/4 tsp (1 ml) black pepper, ground
- 1/4 cup (60 ml) skim milk
- 1/2 cup (125 ml) Parmesan cheese, shredded
NUTRITION INFORMATION
(per Serving)This recipe has no significant nutritional value.
Preparation
- 1 Heat oven to 375�F (190�C). Add olive oil to a medium nonstick, oven safe skillet over medium-high heat. Add mushrooms and onions; cook until onions are tender and mushrooms are dry.
- 2 In a large bowl, whisk together eggs, egg whites, Gourmet Garden Basil, Gourmet Garden Parsley , Gourmet Garden Garlic, ground black pepper and milk. Pour over the mushrooms and onions, stirring and shaking pan until large curds form. Smooth out the top of the frittata with a flat spatula. Sprinkle with parmesan cheese and put in the oven.
- 3 Bake frittata for 15 to 20 minutes or until set and cheese is golden brown. Remove from oven and slide frittata out of the pan onto a cutting board. Slice into 8 wedges.
